Lemon Blueberry Scones are the perfect brightly flavored baked good to go with a hot cup of coffee. They're super easy and freezer-friendly!
Instructions
1
Preheat the oven to 425ºF. Zest and juice the lemon. You'll need about 1 tsp lemon zest for the dough and 2 Tbsp lemon juice for the glaze.
2
Combine the flour, baking powder, sugar, salt, and lemon zest in a large bowl. Stir until they are very well combined.
3
Grate the butter into the flour mixture and stir until the butter is well incorporated and no large lumps remain.*
4
Add the blueberries to the flour mixture and stir to combine (no need to thaw first, if frozen).
5
Whisk together the milk and eggs, then pour it into the bowl with the flour and bluberries. Stir everything together until it forms a cohesive ball of dough, with no dry flour remaining on the bottom of the bowl. If the dough is too dry to come together into a single ball of dough, add a splash more milk (1 Tbsp or so) until it comes together.
6
Press the dough out into a flat 8-inch diameter circle. Cut the circle into eight wedges. Place the cut scones on a parchment lined baking sheet.
7
Bake the scones in the preheated 425ºF oven for 15-17 minutes, or until they are golden brown. Transfer the baked scones to a wire rack to cool.
8
Allow the scones to cool completely, then combine 1 cup powdered sugar with 2 Tbsp lemon juice until it forms a thick glaze. Drizzle the glaze over the cooled scones, then enjoy!
